What first drew you to music?
I grew up in a musical family. Both my parents were musicians, and we had pianos, guitars, and other weird instruments lying around the house. We learned to sing harmonies together at a young age accompanying my mother on the guitar. We also learned a lot about music and singing from our church choir, which had an amazing program.
How fun was it filming the video for “Ain’t That Kind Of Woman,” and working with Milcho? Â Â
Milcho and I always have a blast together! She taught me to love the camera- before working with her I was much more camera shy. She is a true creative, and also has the best attitude on set.
Are you mainly inspired by what happens around you for your songs? Â
Definitely! Iâ€™m also inspired by my feelings, which drive me around at their mercy, most of the time, hahaâ€¦I try to articulate what I feel about life and the human condition, and that has changed in different times of my life. At certain times Iâ€™ve been more preoccupied with romantic love, at others, death, or substance abuse, for example.
Who are you dying to work with? Â
So many people. But I would love to work with Dan Auerbach; his recordings always have this sexy vibe. And I ADORE Gillian Welch and would love to spend a day on a front porch somewhere singing and writing songs.
Say you had a completely free day in Nashvilleâ€”no work allowed. What would you be doing?
I love checking out flea markets and vintage clothing stores, in which Nashville is well supplied. So I might go explore and see what I can find. I also make my own clothes, so that might still qualify as work though!
What Nashville restaurants are you loving? Â
I have a soft spot for diners and diner food. Pied Piper Eatery in East Nashville is close to my house and has yummy breakfasts and sides.
What is your guilty pleasure food?
Mega Peanut M&Ms. Theyâ€™re only sold at Walgreens and CVS, and are much better than the regular sized ones. The importance of this distinction cannot be overstated.
If you could be on a reality cooking show, what would it be?
Iâ€™d be in the Quickfire challenge on Top Chef. I once made apple soup (I was a teenager) black beans with banana sauce, and salmon with peanut butter. It came out kind of like a Thai dish. Â It was good, I swear!
Aside from your passion for food and music, what’s the one thing that really keeps you ticking? Â
My family is very important to me. We are all very connected and talk almost every day, even though they live in Florida. I have two sisters, a twin and a younger sister, and theyâ€™re my best friends- as well as my best singing partners. If it werenâ€™t for them Iâ€™d feel much more like a space alien than I already do. ;)
I prefer simple foods- my favorite thing to do is to take chicken, put garlic cloves all inside and under the skin, along with fresh sage leaves and salt. I’ll put sweet potatoes and carrots in the pan as well so they cook together. sprinkle with salt. yum!
8 oz of chicken breast, thighs, or legs (any part of the chicken will work)
1 large sweet potato, peeled and cubed
1 tablespoon extra virgin olive oil
Â½ teaspoon sage, or fresh sage leaves
3 garlic cloves, cut into large pieces
Preheat oven to 400.
Place chicken breast halves in a small baking dish, then add in the sweet potato cubes.
Drizzle olive oil over the chicken and sweet potato and sprinkle the sage and salt over the chicken and sweet potatoes. Make slices under the skin and put the garlic cloves into them. Also place fresh sage leaves under the skin, or on top of the chicken.
Bake for around 45 minutes, or until the potatoes are easily poked with a fork and the chicken is cooked through.